Pan-Seared Brussels Sprouts with Cranberries & Pecans Recipe

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This recipe for Pan-Seared Brussels Sprouts with Cranberries & Pecans is from Erica's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Vegetables and Vegetarian Dishes

Ingredients:	Ingredients: 1 pound brussels sprouts, de-stemed and halved ⅔ cup fresh cranberries ⅓ cup gorgonzola cheese, crumbled ⅓ cup pecans 2 cups barley, cooked 1 tablespoon maple syrup 1 tablespoon balsamic vinegar Olive oil Salt & pepper

Directions:	Directions: Heat skillet with drizzling of olive oil over medium heat. Season brussels sprouts with salt & pepper and combine with cranberries in skillet. Cook sprouts and cranberries for 8-10 minutes, until berries begin to burst and sprouts become tender. Add balsamic vinegar and maple syrup. Stir to coat and remove from heat. Toss barley, sprouts, cranberries, and pecans in a large bowl. Top with gorgonzola and serve.

Number Of Servings:	Number Of Servings: 3-4
Preparation Time:	Preparation Time: 5

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Pan-Seared Brussels Sprouts with Cranberries & Pecans Recipe

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